Oven Roasted Veggies
I have fond memories of enjoying delicious Lebanese food with family and friends at a restaurant in Portland, OR, where I grew up. My mom is an amazing cook and recreated one of my favorite dishes and added her own spin that I’m about to share with you!
Ingredients for Roasted Veggies:
Garlic Powder
Directions:
Wash and cut cauliflower into florets. Wash and cut the zucchini into large strips. Place veggies in bowl and drizzle with olive oil, sprinkle with salt, and add the garlic. I don’t measure the oil and salt, but it is just a moderate amount. Bake on a oiled baking sheet for 30 minutes at 350 degrees. If you like them to be extra roasted, you can turn up the oven to 450 for 10 minutes to give them a nice golden color.
Cut tofu into strips and lay out onto sprayed frying pan. Lightly dust with McKay’s chicken seasoning, and fry over medium heat. When slightly browned, turn strips over and sprinkle with garlic powder.
Serve with quinoa, rice, or couscous. It is delicious in a full mediterranean meal with falafels, hummus, and the whole nine yards, but can also be enjoyed simply.
